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These donuts have all the flavor of a Pumpkin Spice Latte, but are healthy, vegan, and gluten free. Since they are raw and no-bake, they are quick and easy.


12 servings

Total time

45 minutes




  • 2 cups gluten-free rolled oats
  • 1 cup Pecans
  • ½ cup pitted dates (packed)
  • ⅓ cup pumpkin puree
  • ¼ cup coconut oil
  • 2 tablespoons coconut nectar
  • 2 teaspoons instant coffee powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup coconut butter (softened)
  • toppings : (optional)
  • cacao nibs
  • chopped pecans
  • unsweetened coconut flakes


  1. Add the oats and pecans to the bowl of a food processor fitted with the S blade. Pulse until the pecans and oats have broken down, and are the consistency of almond meal. Add in the remaining ingredients, and process until the dough begins to come together.
  2. Press the mixture into a mini donut pan and place in the freezer to firm up, about 30 minutes.
  3. Using a spoon, gently remove the donuts from the pan. Dip each one in the coconut butter and dip each donut, frosted side down, into your desired toppings.
  4. View the recipe instructions at Catching Seeds

Contains allergens
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